Share Your Favorite Cold Boiled Shrimp Recipe

Share Your Favorite Cold Boiled Shrimp Recipe

It's shrimp season in Louisiana. We bought a few pounds of 8ct shrimps yesterday for $6 per pound. This is one of the best benefits of living on the Gulf of Mexico.

I made an extra strength broth with Maggi, fish sauce, soy sauce, water, worcestershire and cayenne. When it boiled up I slowly added the shrimps, cooked them for one minute then chilled them in the fridge.

I have a pound of wild-caught Gulf shrimp in the freezer but I believe they might be 31-40, and I know I paid more than $6/lb for them. I haven't boiled shrimp for a long time because I usually grill them, so maybe I should do something different.

We each ate 4 shrimps for supper last night and were stuffed. No sides unless you count a spicy garlic mayo that I whipped up for dipping. It's early in the shrimp season right now so we're looking forward to when the shrimps mature-you'll see 4 counts before the season is over.

Michael HoffmanMine's real simple. I steam shell-on shrimp in beer and then put them on ice. I make a sauce of more horseradish than catsup, and then I peel 'em, dip 'em and eat 'em.

Similar to Mr Hoffman, w/ the exception of cider vinegar in the water w/ some Old Bay/JO and a heavy Horseradish Cocktail made w/ Chili Sauce. Butter w/ Old Bay for dipping also, as I like them hot also to satiate my need for Blue Crabs which are unobtainable in Cheeseland...unless I pay a fortune for shipping.

Cooked 21-25 peeled, lots of fresh chopped garlic, olive oil, capers, Spanish onions large chop, a squeeze of lemon!Marinate 2 DAYS in fridge, turning a few times a day! Make sure you get a slice of onion on the toothpick, with a shrimp! You will love this!